Directions:

Preheat oven to 300°F. Line two baking sheets with foil.

Meanwhile, in a small bowl, sift together cocoa, salt, and ¼ cup sugar. Set aside.

In a large bowl, beat egg whites and cream of tartar with electric mixer at medium-low speed, until soft peaks form. Beat in remaining ¼ cup sugar, teaspoonful at a time, until meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract.

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